Cranberry Spice Bundt Cake
This tall and tender Bundt cake pulls off the trick of being cozy and zingy at the same time. It gets its soft crumb from yogurt (although you could use sour cream or buttermilk) and its pop from puckery fresh cranberries and a mix of cardamom, coriander and ginger. It’s festive with a cranberry icing and classic with a dusting of powdered sugar. And it’s a cake that can go through the seasons — think about swapping the cranberries for dried fruit in the winter and berries in the summer. It’s great with blueberries.
Source: Only Recipes
Ingredients
- /170 grams unsalted butter, at room temperature and cut into chunks
- /320 grams all-purpose flour
- teaspoons baking powder
- teaspoon fine sea salt
- teaspoon baking soda
- teaspoons ground cardamom
- teaspoon ground coriander
- teaspoon ground ginger
- /300 grams granulated sugar
- finely grated zest of 1 orange or 2 small tangerines
- /80 milliliters neutral oil
- large eggs, at room temperature
- teaspoons pure vanilla extract
- /235 grams plain greek yogurt, at room temperature and drained of excess liquid,
- /200 grams fresh or frozen cranberries, coarsely chopped
- /275 grams confectioners’ sugar
- tablespoons plus 1 teaspoon cranberry or pomegranate juice